Lemon Drink
5 quarts water
1 c sugar
1 Tbs citric acid
1 ½ tsp lemon extract
Mix all ingredients the night before so flavors can blend. Add ice and lemon slices (optional) before serving.

Flour Tortillas (makes 8)
(This recipe doubles well)
2 c whole wheat flour
1 tsp salt
1 ½ tsp baking powder
Optional: 1 Tbs lecithin or 1 Tbs ground flaxseed
4 Tbs oil
¾ c hot water plus 2-3 Tbs
Combine dry ingredients in bowl. If mixing in a kneading machine, drizzle the water and oil in slowly. The dough should be moist and not a tight ball. Mix for 2-3 min. If mixing by hand, put wet ingredients Knead by hand 3-4 min.
Let dough rest for 8-10 min. covered with plastic wrap. Divide into 8 pieces. Shape into golf size or slightly larger balls, then flatten and roll one at time with white flour sprinkled on rolling surface and rolling pin. (if you use whole wheat flour to roll them out, brush away the bran after each tortilla or it will make the tortillas heavier.) Roll and press hard so they’re quite thin. Cook on a very hot pan with out oil, about 1 min each side. As they cook random bubbles should form. If they don’t then your pan is not hot enough or the tortilla isn’t thin enough. The bubbles allow the tortilla to cook from within, making them less dense and more pliable. As they come off the grill place them inside a towel that is wet or in a plastic bag. They need to stay moist so that they will wrap without tearing.
It’s fun to add seasonings such as basil, garlic, sun-dried tomatoes, and ground flaxseed or anything else you like to the dough.